Whipped Cream Pound Cake
A delightful twist on the classic pound cake, this whipped cream version offers a light and fluffy texture that embodies nostalgia and comfort.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 90 minutes
- Yield: 10-12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup heavy whipping cream
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour a bundt pan thoroughly.
- Whip the cream until it forms soft peaks.
- Cream together the sugar and softened butter until light and fluffy. Add the eggs one at a time, then stir in the vanilla extract.
- Combine the flour, baking powder, and salt into the creamed mixture, mixing until just combined.
- Fold the whipped cream into the batter gently until combined.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 60-70 minutes until a toothpick inserted comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
Pair with fresh berries or whipped cream. Can be drizzled with glaze or served with vanilla ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 80mg
Find it online: https://doughgirlbylea.com/whipped-cream-pound-cake/